How’s a girl able to multi-course lunch and sup weekly at all of those restaurants—from Jupiter to Boca—without running herself ragged and jeopardizing any semblance of a waistline?

So Beaty—aiming at both patron satisfaction and restaurants’ success with Flavor—enlists a handful of local foodies “I find along the journey.”

First, such people suggest what restaurants would make a good fit for the Flavor program, now in its 5th year. Then, once Flavor is up and running—as it is now, through Sept. 30—they dine at various participating restaurants to see how the eateries “are executing the program since I can’t get there myself to all of the restaurants each week,” says Beaty.

“I ask (them) about service, the hostess and staff knowledge, are the (Flavor) flyers in the check presenters, how was the meal, was the restaurant busy, etc. I have a goal that by 2015, they will help with auditioning each restaurant’s (Flavor) menu before the month so we can really help restaurants have their Flavor menu be the best reflection of their restaurant.”

The Flavor program is simple: Go to any participating restaurant—there are nearly a dozen in Palm Beach alone (for a complete list of Flavor restaurants and their menus, go to www.flavorpb.com)—and ask for the restaurant’s Flavor menu. Then enjoy your meal and its gentle price, usually amounting to a 30 to 70 percent savings.

Advance reservations aren’t required, but they’re not a bad idea for peak lunch and dinner hours.

About the Author

M.M. Cloutier is a longtime freelance journalist who has written and reported about dining and food, business, history, travel, people and more for numerous local, regional and national publications, such as Palm Beach-area newspapers and magazines, as well as The New York Times, Time magazine and others.